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Friday, March 4, 2011

This past Saturday, I ran a 5K. And then I ran a 10K. It seemed like a good idea at the time when I signed up for it. I would do that in place of my long run! Except that I run long runs slowly. I don’t race them. On hills. The day after the Divinity School Gala (imagine prom with an open bar).

I was going to use the 5K as a warm-up, but then I got a little carried away and missed a PR by one second. So that wiped me out. And the hills. I walked more than I would’ve liked to in the 10K. Did I mention the hills? But I placed 2nd in my age group for the 5K, won this nifty travel mug, and got a long-sleeve tech shirt AND a hat for doubling. I also got the satisfaction of feeling totally hardcore. Also, I really need to stop racing the days after I drink more than usual or stay up late.

On Sunday night, I was itching for something to do that was productive but not schoolwork, so I went ahead and whipped up this soup. That meant that Joe and I could go to BodyPump together Monday night and not have to worry about making dinner later. Joe has been a rock star lately. He totally rocked BodyPump even though it was his first class and then he didn’t even bat an eye when I told him the soup had nutritional yeast in it.

This soup is definitely more broccoli than cheese, which I like. It doesn’t taste like cheese sauce with a few perfunctory florets of broccoli stuck in there. The nutritional yeast gives it a creamy texture without a lot of cheese. I did double the amount of cheese to make the texture slightly thicker and added some black pepper.